After trying many different versions of Butter Chicken, both homemade and from various restaurants, I invented this recipe and have since found it to be a favorite among those who have tried it. Although from what I have read, it is not authentic, it is really tasty!   I recently made an authentic Indian Butter Chicken, and to be honest, I prefer this recipe.   It’s good, quick to prepare and simple.   Feel free to experiment with the spices to find the perfect combination. If you like spicy foods, try adding some chilis. I am still experimenting with it, but here it is in a nutshell:

Catherine’s Butter Chicken (Serves 4)

8 boneless, skinless chicken thighs, or 4 breasts (or comibination of both) cut into pieces

2 TBSP. butter or margarine

1 large onion, chopped

4 cloves garlic, minced

1 tsp. cinnamon

1 tsp. curry powder

1 tsp. cardamom

1 tsp. cumin

1 tsp. coriander

1 tsp. ginger, minced

1 tin tomato paste

3 Cups water

1 TBSP. brown sugar

2 packets oxo, or chicken stock

1 Cup sour cream

1/2 bunch fresh cilantro, stems removed

Saute the chicken, onions and garlic in the butter, to lightly brown the chicken.   Add the spices and cook for about 2 minutes.   Add water, stock, tomato paste and sugar.   Cook on medium heat for about 1/2 hour to allow some of the water to evaporate.   When much of the water has boiled off, and broth is thickened, add sour cream and cilantro.   Serve with Basmati rice or Peas Pulao, Naan bread and Pappadams.